Quick & Creamy No-Mayo Avocado Egg Salad for a Healthy Lunch
Make this creamy avocado egg salad for a quick, protein-packed lunch. It uses ripe avocado instead of mayonnaise, keeping it healthy and satisfying. Ready in under 20 minutes.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1 ripe avocado, peeled and diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- Add the diced avocado to the bowl with the eggs.
- Use a fork to mash the avocado and mix it into the eggs until you reach your desired creaminess. Avoid over-mixing if you prefer some texture.
- Stir in the lemon juice, Dijon mustard, chopped celery, and red onion.
- Fold in the fresh dill. Season generously with salt and black pepper.
- Taste the avocado egg salad and adjust seasonings as needed.
- Serve immediately on toast, in lettuce wraps, or as a side dish.
Notes
- For a zestier flavor, add a pinch of smoked paprika or a dash of hot sauce.
- If you prefer a smoother texture, you can use an immersion blender briefly, but stop before it becomes completely smooth.
- This healthy egg salad is excellent for meal prep; store it in an airtight container for up to three days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 3
- Protein: 11
- Cholesterol: 185